Shrimp Cakes with Pomegranate Salsa

Serves: 4
Hands-on time: 35 minutes
Total time: 35 minutes

INGREDIENTS:

• 4 organic green onions, green parts only, minced
• 1 cup fresh organic  pomegranate seeds
• Juice of 1/2 lemon
• 3/4 lb shrimp, peeled, deveined and tails removed
• 1 lb organic  red leaf lettuce, chopped
• 3 slices whole-grain bread
• 1 organic, free-range egg white
• 1 tsp mustard powder
• 1/2 tsp ground black pepper
• 1/4 tsp sea salt
• 2 tsp virgin  olive oil, divided

INSTRUCTIONS:

1. Prepare salsa: In a medium bowl, combine green onions, pomegranate seeds and lemon juice.
2. In a food processor, process bread into fine crumbs. Transfer to a large bowl.
3. In food processor, process shrimp into a paste, about 1 minute. Add to bread crumbs. Stir in egg white, mustard, pepper and salt. Gently shape into eight 3-inch patties.
4. In a large nonstick skillet, heat 1 tsp oil on medium. Add four patties and cook until bottoms are golden brown, about 3 minutes. Flip and cook until golden brown, about 2 minutes. Transfer to a plate. Add remaining oil to skillet and repeat with remaining patties.
5. Divide lettuce among serving plates. Top with patties and salsa, dividing evenly.

Nutrients per serving (2 shrimp cakes, 1/4 cup salsa, 1/4 lb lettuce): Calories: 248, Total Fat: 5 g, Sat. Fat: 1 g, Monounsaturated Fat: 2 g, Polyunsaturated Fat: 1 g, Carbs: 27 g, Fiber: 4 g, Sugars: 8 g, Protein: 24 g, Sodium: 377 mg, Cholesterol: 129 mg

By Lisa Howard